Asparagus with Red Pepper Puree

1. 1

   Roast peppers on a baking sheet in 375 degree oven for 18 minutes.

2. 2

   Turn and roast on other side for 18 minutes longer or until peppers are blistered and soft, not charred.

3. 3

   Remove from oven and place hot peppers in a heavy paper or plastic bag.

4. 4

   Cover bag and let peppers steam for 10 to 15 minutes.

5. 5

   Using fingers and a small knife, peel skin from peppers, it should come off easily, seed peppers and cut into strips.

6. 6

   In frypan, heat oil over medium heat, when hot, add roasted peppers and thyme.

7. 7

   Saute for 2 minutes, season with pepper to taste.

8. 8

   Puree in food processor or blender.

9. 9

   ,Can be prepared in advance, covered and refrigerated for up to 1 week, reheat gently over low heat before continuing with recipe.

10. 10

    Wash and break tough ends off asparagus, tie in bundles of 3 or 4 with strands of spaghettini.

11. 11

    Carefully place in steamer or large pot of boiling water for 5 to 8 minutes until tender.

12. 12

    drain carefully and thoroughly.

13. 13

    Spoon heated pepper puree over individual plates.

14. 14

    Arrange hot asparagus bundles on top and drizzle a little more puree over.

* Per serving · 4 servings · Values may vary.

No additional tips available.